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Ed Morgan Gallery

Ed lives his life just outside of Taos, NM as a hermit. Many attempts have been made to convince him to come down from his teepee in the top of his favorite Pinion Pine, but only the smell of grease laden, fried food will entice him to inch his way down the trunk until Virginia, while living in the same tree, does not share the desire for solitude with Ed. She is know to frequently call her family, trying to get her "fix" until the next time her grand children come to town.

I've been an oil painter since I was 8 and a sculptor since I was 15. I grew up with art and music around me and I thought that's how the world worked. By the time I was 13 I knew that I was an "artist" but I wasn't sure what that meant. Now after being an artist for forty years, I don't think I can describe what that means beyond the most personal translation.

Art is not technique, nor is it marketing. Art is how one does things, Art is attitude.

"Weaving Southwest is a wonderland of all things fiber and yarn. Started by the doyenne of New Mexico's weavers, Rachel Brown, back in 1987 and now run by her enthusiastic granddaughter, Teresa Loveless, it's breath-taking experience. They have yarn, contemporary tapestries, rugs and much, much more. I picked up a load of information about the Fiber Arts trails of New Mexico and just had a marvelous time there. I'm not a fiber artist - I just love it. Fiber art is honest, homespun, sophisticated, comforting and always fascinating. As a side note, one thing I've noticed is how the fiber arts always seems to have really strong and interesting women involved with it."-- from American Roads Travel Magazine

At El Meze Restaurant, I prepare fresh, regionally inspired cuisine from Spain and Northern New Mexico. I call it, “La Comida de las Sierras,” the food of the mountains, fresh trout, jamon, corn and chiles, wild mushrooms from our mountain forests, local organic produce from our small farms. This is how I like to eat and how I like to cook, clean flavors, rustic and simple.
I have been involved with regional American cooking for over the last twenty five years. To understand regional American cooking you have to understand the history of the people. Where did they come from? Where did corn and chiles come from? Why are garbanzos cooked in the homes of Northern New Mexican families so far from the Middle East? Northern New Mexico is often referred to as a tri cultural area, Spanish, Native American and Anglo. But I propose to you not Anglo but Moorish or Arabic influence is much more prevelant. Just look at the architecture. The Moorish occupation of Spain for almost eight hundred years has lent the Spanish a sense of style in architecture, language and cuisine that followed them into the New World. Words like adobe, acequia, and horno are Arabic in origin. Northern New Mexico being not only isolated from mother Spain, but Mexico as well retained many cultural traditions from old Moorish Spain.

Taos is a town in New Mexico in the United States, about a two hour drive from Santa Fe. It is noted for its art colony, skiing, and Taos Pueblo, a photogenic American Indian community that is open to visitors under controlled conditions. These attractions have made it a popular travel destination in recent years.

The town of Taos itself is one of several places with "Taos" in their name, all part of the region and contributors to its attractiveness but differing in just what the attractions are. Ranchos de Taos is a small village south of Taos proper that is notable for a spectacularly scenic and much-photographed church. Taos Pueblo is just north of town, an ancient American Indian community in a particularly beautiful setting. Taos Ski Valley, also known as Twining, is about 20 miles north of town in the Sangre de Cristo Mountains. Finally, the Taos Box is a section of the nearby Rio Grande known for its superb whitewater.